Janine's Recipes

Preheat the oven to 425℉. Set oven rack in middle Line a 1/2 or 3/4 sized sheet pan with parchment paper.

Place all the vegetables onto the pan; add 2 tablespoons oil olive, 1/2 teaspoon Kosher salt, and freshly cracked black pepper; toss to coat.

Spread vegetables evenly across the sheet pan (I like to place the Brussels cut side down). Roast in the oven for 20 minutes.

Meanwhile, in a large bowl, whisk together garlic, mustard, maple syrup, vinegar, 1 tablespoon olive oil, 3/4 teaspoon kosher salt, and freshly cracked pepper. Add the cubed chicken and toss to coat.

After the vegetables have cooked for 20 minutes, remove from the oven and toss. Then, spoon the chicken pieces evenly over the mixture and drizzle any remaining marinade over the top. Return pan to the oven and bake until chicken is fully cooked, 10-15 minutes or until the internal temperature has reached 165℉.